Ingredients

How to make it

  • Preheat the oven to 375 degrees F.
  • Place the cauliflower and thyme sprigs in a steam basket over a pot of boiling water. Cover and steam the cauliflower florets for 10-15 minutes, until tender but still firm. Drain.
  • Meanwhile, melt 3 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Slowly pour the half & half into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt, white pepper, nutmeg, the Gruyere, and half the Parmesan.
  • Pour a little sauce sauce on the bottom of each small baking dish. Place the drained cauliflower on top and then divide the rest of the sauce evenly on top (you might have a little sauce left over).
  • Combine the bread crumbs with the remaining 3 tablespoons of butter (melted) and sprinkle over the gratin. Sprinkle with the remaining parmigiano-reggiano.
  • Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Reviews & Comments 4

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  • krumkake 5 years ago
    Love the individual serving idea - and I always have those 2 cheeses on hand (they are my absolute favorites)...thanks for the great idea, Luisa!
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  • mommyluvs2cook 5 years ago
    Those are too cute! Great recipe!
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    " It was excellent "
    juels ate it and said...
    Love it! Great new way to enjoy one of my favourite veggies, thanks!
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    " It was excellent "
    elgab89 ate it and said...
    Delicious! I make a similar recipe, but I add Feta instead of Gruyere - I will do it your way next time!
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